Description
This creamy and flavorful Chicken Fajita Pasta combines tender marinated chicken, sautéed peppers, and onions, all smothered in a rich, zesty fajita-inspired sauce. It’s a perfect fusion of Tex-Mex and pasta, ideal for a quick weeknight dinner or a weekend treat.
Ingredients
Scale
- 2 chicken breasts, sliced into strips
- 1 tablespoon fajita seasoning
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 small onion, sliced
- 8 oz fettuccine pasta (or your preferred pasta)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional for garnish)
Instructions
- Marinate the Chicken:
In a bowl, toss the sliced chicken with the fajita seasoning and a pinch of salt. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge). - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine (or your chosen pasta) according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water. - Sauté the Chicken:
Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside. - Sauté the Vegetables:
In the same skillet, add the sliced bell pepper and onion. Cook for about 3-4 minutes until softened, stirring occasionally. - Make the Sauce:
Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring the mixture to a simmer, then add the shredded cheddar cheese, stirring until the cheese melts and the sauce becomes creamy. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency. - Combine:
Add the cooked pasta and chicken back to the skillet. Toss everything together to coat the pasta in the creamy fajita sauce. Stir in lime juice and season with salt and pepper to taste. - Serve:
Garnish with fresh cilantro, and serve immediately. Enjoy!
Notes
- Make It Spicy: For an extra kick, add diced jalapeños or sprinkle in some cayenne pepper or chili flakes when making the sauce.
- Vegetarian Version: Swap the chicken for marinated tofu or tempeh and add more colorful vegetables like zucchini, mushrooms, or corn.
- Pasta Alternatives: While fettuccine works well, you can also use penne, rigatoni, or spaghetti.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth or cream to loosen the sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 550
- Sugar: 5g
- Sodium: 480mg
- Fat: 30g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg